Mango Coconut Chili Cilantro Lime Rice (wow!)

Sweet and Savory!Solo or with Shrimp!

Executive Chef Patrick Benzin • Sysco Eastern Maryland

R1.4

Ingredients1 cup cooked white rice4 oz. mango salsa2 oz. coconut milk1 oz. agave nectar or simple syrup 1⁄2 - 1 each lime juice1⁄2 tsp sriracha, or to taste1 Tbsp fresh chopped cilantro

Olive oil16/20 tail-on shrimpKey West Seasoning

For Baja Slaw:1 cup fine shredded green cabbage1⁄4 cup fresh cilantro - tornjuice of half a limepinch of saltpinch of sugar

Mango Coconut Chili Cilantro Lime Rice

ProcedureIn a sauté pan over medium high heat, combine coconut milk, salsa,agave nectar, lime juice and sriracha. Heat, then add rice and bring up to temperature. Add cilantro and serve.

Chef Pat’s suggestion: Garnish with Baja Slaw and serve with Key West Shrimp

For Baja Slaw, combine all ingredients and refrigerate

For shrimp, sautée in olive oil with Key West seasoning - lemon, basil and thyme.